Easy French Dinner: Lentilles du Puy + Trout Amandine | Cook's Country Full Episode (S16 E14)

Introduction

In this tutorial, you'll learn how to create an elegant French dinner featuring two classic dishes: Trout Amandine and Lentilles du Puy. This guide will break down each recipe into clear, actionable steps, making it easy for you to prepare a delicious meal that impresses guests or satisfies your weeknight cravings.

Step 1: Prepare the Trout Amandine

Gather Ingredients

• 4 skin-on freshwater trout filets (4-6 ounces each)
• 1 tablespoon vegetable oil
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 tablespoons unsalted butter
• 1/2 cup sliced almonds
• 2 teaspoons lemon zest
• 4 teaspoons lemon juice
• 1/4 teaspoon table salt
• Fresh parsley for garnish

Season and Dredge the Trout

1. Pat Dry: Use paper towels to pat the trout filets dry to remove excess moisture.
2. Season: In a small bowl, mix the salt and pepper. Season both sides of the trout generously.
3. Dredge: Place flour in a shallow dish. Dredge each filet lightly in flour, shaking off the excess.

Cook the Trout

1. Heat Oil: In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat until it shimmers.
2. Pan-Fry: Place two filets skin-side down in the skillet. Cook for 2-4 minutes until the skin is golden brown and crisp.
3. Flip: Carefully flip the filets and cook for an additional minute or until the flesh is opaque.
4. Remove: Transfer the cooked filets to a plate, skin-side down.

Prepare the Brown Butter Sauce

1. Melt Butter: In the same skillet, add 8 tablespoons of unsalted butter. Stir constantly over medium heat until the butter turns a golden brown color.
2. Add Almonds: Quickly add 1/2 cup of sliced almonds and stir for about 2 minutes, until toasted.
3. Finish the Sauce: Remove from heat and add the lemon juice, lemon zest, and 1/4 teaspoon of salt. Stir to combine.

Serve the Trout

1. Plate: Pour the brown butter sauce over the trout filets on the plate.
2. Garnish: Sprinkle fresh parsley on top before serving.

Step 2: Prepare the Lentilles du Puy

Gather Ingredients

• 1 cup Lentils du Puy
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped celery
• 2 cups chicken or vegetable broth
• 2 ounces baby spinach
• 2 tablespoons Dijon mustard
• Salt to taste
• Olive oil for sautéing

Sauté the Mirepoix

1. Chop Vegetables: Finely chop the onion, carrots, and celery.
2. Heat Oil: In a saucepan, heat a little olive oil over medium heat until shimmering.
3. Cook Mirepoix: Add the chopped vegetables and 1/2 teaspoon of salt. Cook for about 5 minutes until softened.

Cook the Lentils

1. Rinse Lentils: Rinse the lentils under cold water and check for any debris.
2. Combine Ingredients: Add the lentils and broth to the saucepan with the mirepoix.
3. Simmer: Bring to a simmer, cover, and reduce heat to medium-low. Cook for about 30 minutes, checking occasionally.

Finish the Dish

1. Check Lentils: Once tender but still holding their shape, add the baby spinach and Dijon mustard. Stir to combine.
2. Let Sit: Cover and let sit off heat for 5 minutes before serving.

Conclusion

You’ve successfully prepared a stunning French dinner with Trout Amandine and Lentilles du Puy. These recipes are not only delicious but also elegant enough for entertaining. Enjoy your meal, and consider pairing it with a light salad or crusty bread for a complete dining experience. Happy cooking!